Ingredients

3 1/2 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces

3/4 pound carrots, peeled, cut into 1-inch pieces

3/4 cup whipping cream

3 tablespoons butter

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Preparation

Cook potatoes and carrots in separate medium saucepans of boiling salted water until tender, about 25 minutes. Drain potatoes and carrots. Return each vegetable to its own pan. Mash potatoes; stir over low heat to dry slightly, about 2 minutes. Mix in whipping cream and 3 tablespoons butter. Mash carrots coarsely in pan. Mix into potatoes. Season mixture to taste with salt and pepper. (Mashed potatoes can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)

Recent Reviews

Okay fellow cooks; If our tried and true experts at Bon Appetit ask to separate the potatoes and carrots it is for a reason we apprentices must trust. I made this dish just percisely and it was beautiful. The art is to maintain the distinct carrot taste as it is later blended with the starch. "Melding" is not an option and merely muddies this unique version of mashed potatoes with a stewlike flavor. No thank you. If you are looking for shortcuts at the sacrifice of flavor do not subscribe/visit gourmet magazines/websites!

A Cook from Amherst, New Hampshire /

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I prefer keeping the carrots and potatoes separate so the potatoes don't take on the carrot taste. - I like the different bursts of flavor, altho some may like the melded flavor instead. I also throw unpeeled garlic cloves in the oven while making salad croutons, and add the roasted garlic to the mashed potatoes. If fat is a problem, try fat free sour cream from Land O'Lakes instead of butter! Makes thick, creamy mashed potatoes.

A Cook from Saratoga, CA /

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I have to agree with some of the other cooks. I, too, cook the potatoes and carrots in the same pot, along with a garlic glove (why dirty another pot?) I use hot milk, butter, salt and pepper to taste, and mash together leaving some wonderful lumps. Delicious!

Janice from Florence, Italy /

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Overcomplication of a good thing. This was a dish from my childhood when we ran low on everytging and had to stretch the basics. Simple and outstanding with nothing but milk and margarine. We cooked the vegetables together in as little water as possible to meld the flavors.

Rick from Natchitoches, LA /

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In Holland, traditonally, onions are added to this recipe. Use the same amount of onions (chopped) as carrots and cook them with the carrots.